Posts Tagged ‘zucchini’

Recently we were able to visit some high school friends who have moved within two hours of us. Happy! I sat in her kitchen flipping through one of her cookbooks as she prepared a meal for us and came across this recipe. Any recipe using zucchini always grabs my attention!  It looked easy with interesting flavor combinations, so I gave it a try. It’s a keeper!


simple ingredients!


3 cups diced and steamed zucchini, drained

4 oz. can diced green chilies

1 cup fresh or canned corn

2 cups tomato sauce (I used homemade salsa)

½ Tbl. chili powder

½ teaspoon ground cumin

¼ tsp. cayenne pepper

1 teaspoon white vinegar

6 fresh corn tortillas, cut in fourths and fried ( I used 24 store-bought tortilla corn chips)

2 ½ cups grated cheddar (divided use)

Salt and pepper to taste

Optional toppings: sour cream/green onions


Chop zucchini. I used my vegetable chopper.


Quick and uniform pieces!

Steam the zucchini. I boiled the chopped zucchini in about a cup of water for 5 minutes or so. Drain well.

Combine the steamed zucchini with the next 8 ingredients and 1 cup of cheddar cheese. I used the same skillet that I used to steam the zucchini.


All thrown together!

Stir in the tortilla chips. I do not like to fry, so I used some store-bought tortilla chips. They worked fine!


crushed tortilla chips!

Spread into a lightly greased (or sprayed)  casserole dish. I doubled the recipe and filled a 9×13 glass baking dish.

Bake at 350 for 20 minutes or until hot. Top with the remaining cheddar cheese and continue to bake until cheese is melted.

If desired, serve with a dollop of sour cream and chopped green onions.


Sonora Casserole

I took this to a church dinner meeting, and it was devoured! People were very surprised that it contained zucchini. The southwest flavors were very obvious and delicious. I’m sure using salsa rather than plain tomato sauce added to the intensity of the flavors – in a good way! I’ll be making this fast and tasty dish again. You can never have too many ways to cook up zucchini!


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We enjoy using the grill on lazy summer evenings, so I keep a stash of Rosecreek Village Farms pork bratwurst in the freezer. I needed some sides to go with our grilled brats, and I really needed to use up some zucchini, so I tried two new recipes I’d collected. Hubby was in charge of Smoky Grilled Zucchini, and I took care of Baked Zucchini Chips.

Since my recipe needed to bake 30 minutes, I got mine going first.


for Baked Zucchini Chips

Baked Zucchini Chips


1/2 cup panko (Japanese breadcrumbs)

1/4 cup loosely packed fresh basil leaves

1/4 teaspoon kosher salt

1/4 cup finely grated Parmesan cheese

1/2 pound zucchini, cut into 1/4-inch-thick rounds

1 tablespoon olive oil

Vegetable cooking spray


Preheat oven to 450°.

Process the panko, basil leaves and salt in a food processor until finely ground.

Transfer to a shallow bowl and add cheese.

Slice the zucchini. I misread the recipe and sliced mine ½ inch thick. I’m thinking this was a good mistake as the chips were thick and meaty. They browned so much, I’m afraid they would have been super dried out had they been half that thickness.

Toss zucchini rounds with oil and then dredge one round at a time, in breadcrumb mixture, pressing gently to adhere.

Place rounds in a single layer in a jelly-roll pan coated with cooking spray.


Coated and ready to bake!

Bake 30 minutes or until browned and crisp. Serve hot.


Golden and crispy!

I was very pleased with how these turned out. We actually snacked on them while Hubby finished grilling the brats and his zucchini assignment.


for Smoky Grilled Zucchini

Smoky Grilled Zucchini


3 medium zucchini

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon smoked paprika

2 teaspoons brown sugar

Fresh limes, for squeezing


Heat the grill to medium-high.

Cut the zucchini in half lengthwise; then rub them all over with the olive oil.


Oil those thick zucchini slices!

In a small bowl, combine the salt, pepper, paprika and brown sugar. Sprinkle all over the zucchini.


Smoky sweetness!

Grill the zucchini until tender and charred, 5 to 7 minutes per side.


Zukes and brats a-grillin’!

Serve with lime wedges for squeezing.

With my first bite, I thought, “These have a tropical, Jamaican flair to them….” and then I remembered I was supposed to squeeze lime juice on them! They really tasted tropical then. I liked them; Hubby said they were too sweet for him. I didn’t really taste the sugar over the smokiness of the paprika.


A squeeze of lime adds a pop of flavor!

It was fun trying out these two new recipes. I’d make both of them again!


Tasty summer time meal!


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Showy zucchini!

Zucchini: an easy grower and over-achieving producer! Our garden zucchini plants are huge and loaded with blooms. I know Farmer Ray and Rose Creek Farms are having good luck with their plants as well. I’ve been searching for recipes because these green veggies seem to grow by the minute! Hubby must be diligent to check daily, or they will grow too big.

I ran across several recipes for zucchini pancakes. I was curious: are they truly “pancakes” to be eaten with syrup? Or are they more like savory fritters to maybe dip in a sauce? The answer is YES and YES. They can go either way!

Perhaps the best thing about zucchini is its mild flavor. It can be sweetened up or seasoned up – depending on your mood. And that’s exactly what you can do with this recipe.

The recipe poster describes them as “a great vegetarian pancake, easy to make and delicious. This recipe was passed to my mother over 100 years ago and has been a favorite of the families.”

After reading the reviews (58!)  with so many flavor suggestions, I had to give this recipe a try. I followed the posted recipe exactly with plans to try some of the flavor combinations.

The grandchildren love pancakes and always expect them for breakfast when spending the night. I was inspired by one reviewer who said, “With all the eggs and zucchini, we got a serving of veggies and protein, better than the average pancake. Plus it used up 2 whole cups of zucchini from our overproducing garden!”


2 cups finely shredded fresh zucchini (2 med. size zucchini)

4 large eggs, beaten

3/4 cup all-purpose flour

1/2 teaspoon granulated sugar

1/2 teaspoon salt

3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil

4 teaspoons baking powder

1/4 cup melted butter or margarine


Wash and shred zucchini on a fine grater. There’s no need to peel. Since I wasn’t sure how these “pancakes” were going to turn out, I decided to use one zucchini and halve the recipe; however, that one zucchini yielded 1.5 cups, so I did ¾ of a recipe which forced me to use those math skills!


Finely grated zucchini!

Several reviewers suggested letting the grated zucchini drain, so I followed that suggestion.


Draining grated zucchini

Look how much liquid seeped out!


Almost 2 ounces!

While the zucchini drained, I preheated a non-stick electric skillet to 425 degrees as directed. That seemed high to me, but I followed directions, and they cooked up perfectly. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.

Combine the dry ingredients: flour, sugar, salt, and baking powder. Set aside.

In a large mixing bowl, beat eggs, and then add oil.


Beating, draining, and heating!

Using a fork, add drained, shredded zucchini and mix well.


Grated green-ness!

Stir in the dry ingredients, but don’t over mix. That will make your pancakes flat and tough. The recipe doesn’t state this, but I always let my batter rest a minute or two to allow the baking powder to activate.


Let batter rest a minute.

Now you’re ready to cook! Before spooning batter onto the hot griddle, I sprayed it with non-stick cooking spray. Cook as you do for traditional pancakes – until bubbles appear on top. Flip! DO NOT press down on the pancake. Use a light hand, and you’ll be rewarded with light pancakes!


Puffy goodness!

When done, brush pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.


Brush with melted butter.

I was anxious to taste these, so I broke one open for a bite. Naturally Hubby had to check out the progress in the kitchen.

I said, “I’m not sure if it is supposed to be sweet or savory.”

He took a bite and said, “It can go either way! It’s light and puffy like a pancake and will easily accept syrup, but I can see how you could add onion or garlic or jalapeno and go the other direction.”


Green dots!

When I saw those green dots inside, I instantly thought of a favorite book of our children and now of our grandchildren. They often request it at bedtime.


Favorite bedtime reading

It’s the story of a silly family who believes they are all seriously ill because the baby girl painted green dots on the bathroom mirror.


When each family member sees himself covered with green dots, all end up in bed. Even the doctor who comes to treat them believes he has been infected and joins the family in the sickbed.

All is saved when Grandma is summoned and comes to help (Hooray for grandmothers!) She prepares her famous chicken soup and does a little “tidying up” while the soup simmers.

You guessed it. She mops the floor, dusts the furniture, and polishes the mirror and then serves the soup. Everyone instantly feels better! And the spots are all gone!

Our little ones love this story. Our little ones love pancakes. I see a new family tradition in the making: the book at bedtime; the green-dotted pancakes at breakfast the next morning!


for breakfast, brunch or just as a snack anytime


*  Serve with your choice of jams or syrups

* Use half applesauce and half oil to cut down on the fat; add a bit more sugar or cinnamon to the batter.

* Serve with sour cream or yogurt

* Replace 1/4th of the zuke with chopped/seeded/drained meat of garden tomatoes, 1/4 cup grated feta and some chopped crispy bacon. They taste like Denver omelettes and are very tasty

*  Add grated parmesan cheese

*  Serve with sour cream and ranch dressing as appetizers













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I am always looking for new ways to cook my favorite veggies. These fritters are such a great change! I have a veggie spiral cutter that I have not used in awhile, and I was so excited to pull this fun appliance back out. The spiral cutter is an awesome kitchen tool that I use for making veggie pasta noodles, homemade curly fries, veggie slaws, and much more. It is so fun and easy to use. If you don’t own some type of spiral cutter, you can use a julienne cutter or a grater.



1 yellow squash

2 zucchinis

1 egg

2 T finely chopped onion

3 T almond flour (optional)

salt and pepper


3 T tamari or soy sauce

1 T rice vinegar

1 T agave nectar

1/2 tsp ginger

image image

Grate or spiral cut your zucchini and squash. Use whatever zucchini and squash you have on hand; it doesn’t have to be 2 zucchinis and 1 squash. I have made them with all zucchini and also with all squash and both are delicious.

Put the grated veggies into a strainer and place the strainer in a large bowl. Salt the veggies generously and mix to thoroughly coat. Let sit for about 20 minutes. This allows moisture to drip out from the veggies into the bowl, so that your fritters are not soggy. After the 20 minutes, take a towel and squeeze out all the remaining liquid from the veggies.


Now, beat the egg in a separate bowl and mix in the finely chopped onion and pepper.


Combine everything in a mixing bowl and sprinkle in the almond flour.


Heat oil in a large skillet over med-high heat. When the skillet is nice and hot, form the veggies into balls (they will be runny) and drop onto skillet. Cook for about 3-5 mins on each side. Make sure they are nice and crispy and not falling before when you remove them from the skillet.


To make the sauce, simply whisk all the ingredients together.


These are amazing with or without the sauce….enjoy!

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I love throwing summer veggies on the grill. It brings out great flavor! Also, it makes for a quick and easy veggie addition to your cook out. I used all the squash varieties in our CSA box and added that amazing basil we received as well.


All squash varieties sliced

Grape seed oil

Salt and pepper

fresh basil, ribboned

image image image

Cover your sliced veggies in oil, salt, and pepper.  Fire up your grill and lay your veggies slices down. Make sure your slices aren’t too thin, so they are easy to grab with tongs and flip without falling apart.  Keep an eye on them and flip periodically. Cooking times will vary. It’s best to just keep checking them and grill them to your liking.

image image

I put them on the top rack at first, but ended up transferring some of the larger slices to the bottom so they would cook more quickly.

After they are cooked, I remove them from the grill and immediately toss them with the basil while they are still hot.


Enjoy the freshness!

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Zucchini, the delight (and sometimes bane!) of the home gardener, is one of the easiest vegetables to grow. The zucchini we know today is a variety of summer squash developed in Italy. The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning “green thing eaten green.”


This “green thing eaten green” can be grated raw into salads, quick cooked in a little olive oil, or shredded into sweet breads and muffins.

I stumbled across this recipe for “Grilled Zucchini Naan-wich with Goat Cheese” several years ago in a Weight Watchers magazine and fell in love with the ease of preparation and the complexities of flavors. You can easily adjust the proportions for how many people are eating.



Olive oil


Goat cheese

seasoning of choice

Flat griddle or large frying pan


Naan can usually be found in the deli section of most grocery stores. I get mine at Trader Joe’s.


Preheat griddle slowly while prepping ingredients.

Remove an outer strip of peeling to expose the flesh and cut zucchini into fairly thick slices.


Exposing the flesh speeds up the cooking process.

Drizzle with olive oil and season as desired. I usually use an Italian herb mix, but plain old S&P would work as well. Place zucchini slices on hot griddle and cook, flipping occasionally, until tender and browned.


Look at that golden yumminess!

At the other end of the griddle (or in a separate pan) toast Naan. I like mine crispy; Hubby likes his warm but still soft.


Flip Naan frequently so each side heats but does not burn. Adjust heat if need be.

When zucchini is almost done, spread goat cheese on Naan and allow to melt as zucchini finishes. I usually keep it on the griddle but turn off the heat to the Naan so it doesn’t burn.


Any soft cheese can be used. In this picture, I used some left-over soft herb cheese.

Place grilled zucchini slices on top of cheese covered Naan. Slice and eat!


Grilled Zucchini Naan-wich With Goat Cheese makes for a nice appetizer or light lunch!

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This recipe comes from Elise on Simply Recipes, however we modified the recipe a little, and added seasoned bread crumbs and topped with mozzarella cheese. You can prepare it with Zucchini or Bell Peppers (or both). Everyone loved it!

Serves 4


  •  1 zucchini about 12 inches long, or 6 medium ones or 4 bell peppers
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 cup chopped mushrooms
  • 2 tablespoons dry white wine
  • 1 pound ground sausage
  • 2 diced tomatoes
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • 2 teaspoons pepper

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides. (if using bell peppers, just cut the stem and seeds out, creating a cavity)

2. Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauteé onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauteé another 2 minutes.

3. In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground sausage. Lightly brown the sausage, stirring only occasionally. After the sausage browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground sausage is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

4. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells or bell peppers with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves or bell peppers in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini or bell peppers from pan and serve while hot.

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My family loves fried potatoes. We could eat them everyday…at least Ray could :). I also like to try to get vegetables in our breakfasts, which can sometimes be a challenge unless your making omelets. Over the years, somehow I managed this breakfast, and every one loves it.

serves 4-6


  • 1 small Squash
  • 1 small Zucchini
  • 1 small Onion
  • 1 Bell Pepper
  • 3 cloves Garlic
  • 4 med Potatoes
  • 8 Eggs
  • Salt and Pepper

Chop potatoes into 1/4 inch cubes and put into a hot oiled skillet and cook over med/high heat. Season with some salt and pepper. Add crushed garlic and dice onions after about 5 min and cook along with potatoes. Stirring enough to keep from sticking but still getting a good crisp on potatoes. Watch your oil, you may need to add some to keep it moist enough to keep from sticking. Dice your squash and zucchini real small especially if you want to hide from little ones. Once potatoes are cooked, but not mushy, add in the squash and zucchini.

In a bowl, crack and scramble all the eggs and season with salt and pepper. Once the squash and zucchini are tender, but not mushy, push everything to the side of the pan, add just a little more oil for your eggs, then pour your eggs in and scramble, bringing in the potatoes mixture. When eggs are still pretty wet, but almost cooked, throw in the diced bell pepper. Finish cooking eggs, and serve.

If you want, you can always add bacon or sausage or even cheese on top, which definitely makes it even more yummy! 🙂 You could even throw in diced tomatoes. Hope you enjoy!

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  • Squash
  • Zucchini
  • Eggplant
  • Onions
  • Bell Peppers
  • Okra
  • Kabob Pork (You can buy from us, it is really, really yummy:) )

I wanted to cook my meat separate from all of the veggies so I could get the meat cooked they way I wanted without overcooking or undercooking the veggies.

Alternate between the Kabob Pork and onions on sticks and season with salt, garlic powder,  and black pepper, and stick them on the grill. (Unfortunately, I did not time how long they were on the grill because they turned out perfect – tender and juicy!)
Chop the squash, eggplant, zucchinni, bell peppers and onions into decent bite size pieces, actually more like thick slices so they will not take too long to cook.Alternate between all of them with onions between each veggie. Drizzle with olive oil and season with salt, garlic powder and black pepper on one side and stick on grill with the unseasoned side up. Drizzle and season again. Cook both sides about 5-10 minutes depending on preference. I like my veggies still a little crunchy with a nice grilled outer edge.

Okra – Just wash and stick on sticks through center and drizzle with olive oil and seasonings and cook like you would the veggie kabob.

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